Description
A rich and moist chocolate zucchini bread that fits into your keto lifestyle.
Ingredients
Scale
- 2 cups shredded zucchini
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf pan.
- In a bowl, combine zucchini, eggs, coconut oil, and vanilla.
- In another bowl, mix almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.
- Combine wet and dry ingredients until just mixed.
- Fold in chocolate chips.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before slicing.
Notes
- Store leftovers in the fridge for up to 5 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Chocolate Zucchini Bread, Keto, Low Carb, Dessert